Grilled Salmon

Gravlax Recipe"

Ingredients

800gr

of fresh salmon fillet with skin

1 handful

of coarse sea salt

2 handfuls

of caster sugar

8

allspice berries

4

bay leaves

100ml

of virgin olive oil

100ml

of brandy, aluminium foil

Procedure

Remove the scales from the salmon. Wash and dry the fillet. Pour the coarse sea salt and sugar into a bowl and mix together. Apply this mixture on to the prepared salmon, spread over the entire surface, add the spices and allow 20 minutes for it to marinate.

After 20 minutes, splash with brandy and marinate for another 2.5 hours.

Take the salmon out of the marinade, wash under running water and dry. Sprinkle with olive oil and wrap in aluminium foil.

Place the wrapped salmon on to a grill preheated to 180°C and bake for approx. 15 minutes.

Then unwrap the aluminium foil and carve off the Graved lax salmon using a spoon.

Remove the scales from the salmon. Wash and dry the fillet. Pour the coarse sea salt and sugar into a bowl and mix together. Apply this mixture on to the prepared salmon, spread over the entire surface, add the spices and allow 20 minutes for it to marinate.

After 20 minutes, splash with brandy and marinate for another 2.5 hours.

Take the salmon out of the marinade, wash under running water and dry. Sprinkle with olive oil and wrap in aluminium foil.

Place the wrapped salmon on to a grill preheated to 180°C and bake for approx. 15 minutes.

Then unwrap the aluminium foil and carve off the Graved lax salmon using a spoon.